Sauces
Home Up Salads Sandwiches Stocks Sauces Soups Pastas Grains Fruits Vegetables Meats Yeast Dough

 

 

Learner Expectations

1. Reading: Chapter content and recipes

 Read widely, attentively and on grade level for a variety of purposes, including academic, vocational, and leisure.

2. Writing: Chapter questions and summarizing research

Write for a variety of purposes and audiences, creating suitable ways to communicate ideas.

7. Independence: Connecting application to career decisions

Understand postsecondary opportunities and/or careers that match to personal strengths.

Workplace Standards

ACF 4: food preparation
purpose: To develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of foods. To operate equipment safely and correctly.

8. Identify and prepare various stocks, soups and sauces.

Academic Skills

Reading: Chapter 20-2

(R-10-7.2) - Using information from the text to answer questions, to state the main/central ideas, to provide supporting details, to explain visual components supporting the text, or to interpret maps, charts, timelines, tables, or diagrams. (State)

Writing: Knowledge Check 20-2

(W-10-2.1) - Selecting and summarizing key ideas to set context, appropriate to audience (State)       

Math: It takes 1 ounce of roux to thicken 1 cup of stock.  Write a recipe to thicken 1/2 a gallon of stock.  Please list the quantity of flour and fat necessary to make the appropriate amount of roux.

M(N&O)–10–4 Accurately solves problems that involve but are not limited to proportional relationships, percents, ratios, and rates. (The problems might be drawn from contexts outside of and within mathematics including those that cut across content strands or disciplines.)

Theory

PowerPoint: Sauces

Study Guide: Sauces

Assessment:  Practical & Written

Support

Vocabulary for this Unit: